Pork shank in the oven


December is the month of festivities culminating on Christmas and New Year.

Of course, there is no celebration without feast. For us, Greeks, the most important things in life happen and are discussed around a table. So, when we have guests over for lunch or dinner, we want to prepare the best, as far as that is possible. We plan our menu well ahead and we think of all dishes that could be included. Dishes that are hits every time, dishes that will appeal to everyone, dishes that will make an impression, generally we try to have a menu that will please our guests. I'm sure that you're almost there ... ready to write down the shopping list.

If you still wondering .. I have a proposal for you. A proposal for the main course. My friend Rania was looking for something special for a dinner and this was what I told her to serve to her guests. Pork shanks in the oven. Aromatic, juicy, with a delicious cooked skin and the best, effortlessly easy. The shank is one dish that will be a hit and I am sure you will earn compliments for your cooking. The marinade and the slow cooking makes the meat tender and juicy. The sauce that remains after cooking the pork, is perfect for accompanying the side dish. Pilaf, mashed potatoes, whatever that is, the sauce will perfectly match.

Bon Appetit


Ingredients :

  • 2.5 kgs pork shank (two pieces with bone)
  • 2 carrots
  • 2 sticks celery
  • 3 big onions
  • 2 oranges
  • 4 tbsp mustard
  • 4 tbsp ketsup
  • 3 tbsp soy sauce
  • 4 tbsp salt
  • 1 tsp pepper
  • 10 grains allspice
  • 3-4 cloves
  • 1 stick cinammon
  • 1 tsp nutmeg
  • 200 ml beer
  • 5 ltrs water
  • 1/2 cup salt
  • 1 cup sugar

Preparation :

  1. In a large bowl with a lid, put water, salt and sugar (marinade)
  2. Stir to dissolve salt and pepper.
  3. Dip shanks in the water, cover the bowl with the lid.
  4. Place in the fridge for about 12 hours to marinate.
  5. After 12 hours preheat over at 230C and prepare the rest of ingredients.
  6. Cut the carrots in slices, the onions in quarters, the celery in large pieces, peel oranges and cut them in quarters too.
  7. Place these ingredients in dutch oven.
  8. In another bowl combine the rest of ingredients. Let them aside.
  9. Get shanks out of the marinade, rinse well and put them in the dutch oven.
  10. Rub shanks with a small quantity of the spice/liquid mixture.
  11. Pour the remaining liquid over the top of shanks and cover dutch oven with its lid.
  12. Cook at 170C for about 3 hours. Serve in a platter.
  13. The juice that remains in the dutch oven can be used as a sauce for the side dish. It can be strained and then thickened with a bit of cornflour.



Adapted recipe from V.Driskas